Cream of Artichoke Soup, artichokes at Farmer’s Markets near you

1 tablespoon olive oil

2 tablespoons shallots, peeled and chopped

8 large artichoke hearts, steamed and trimmed

1 large peeled potato, chunks

1 bulb fennel, sliced

6 cups vegetable stock

1/2 cup heavy cream

salt and pepper and cayenne

Garnish with chopped scallions

Saute the shallots in the oil for about 5 minutes. Add the hearts, potato, fennel and saute for 10 minutes, stirring occasionally. Add stock and simmer till veg is soft, about 15-20 minutes. Add cream and spices and puree in blender. Pour in bowls and garnish with scallions





About cheflaury

food writer, recipe developer, animal rescuer, cook, baker, View all posts by cheflaury

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